When my family and I decided to get together today to plan our excursions for an upcoming cruise to Mexico, Panama and Costa Rica, I said “I’ll make brunch.” And, I didn’t even skip a beat deciding what to make. No rush out to the market; rather, I made do with what was at hand…leftovers from my Asian Burger and Snow Pea Slaw.
As regular readers of FOODalogue know, I love to dabble with Asian ingredients at home. I don’t profess my recipes are an authentic representation of Asian cuisine. In fact, one of my readers recently pointed out that I mix traditional ingredients from various countries. Whatever. It sure tastes good!
Ground Pork and Almond Meatballs
Salt + Pepper Shrimp
Stir-Fried Vegetables (mostly broccoli) with black bean sauce
egg beaten with salt, pepper, and dashes of soy sauce, fish sauce, mirin
1 cup ground almonds; half in mix to bind, half to roll in
Baked at 375.
[Note: If I had cilantro on hand, it definitely would have been in the mix.]
Stir fry vegetables with black bean sauce and marinated asparagus.
Black beans were pureed with minced garlic, scallion and rice vinegar and then tossed with stir fried vegetables. Asparagus were pre-marinated and pickled.
And about the cruise…between bites, we decided to visit the Coba Mayan Ruins in Mexico; do a Panama City tour that includes the new and old Colonial areas and, of course, the locks and canal; in Costa Rica, we are going to split up…I could not picture myself strapped in and zip-lining on an aerial cable through the rainforest. I’ll be doing a Puerto Limon tour, including a pontoon cruise through the Tortguero Canal around the rainforest and a banana plantation visit.